Jalapeno Popper Chowder

INGREDIENTS

• 12 pieces of bacon
• 8 medium russet potatoes
• 1 medium yellow onion
• 4 jalapenos sliced up with seeds
• 1/4 cup butter
• 2 tablespoons of Blazing Star Beef Rub
• 1 tablespoon of Blazing Star Reaper Rub
• 4 stocks of green onion
• 3 tablespoons of chopped parsley
• 1 can of chicken broth(14.5oz)
• 1 cup of milk
• 8oz cream cheese
• 1/2 cup of heavy cream
• 1 cup shredded white cheddar

INSTRUCTIONS

1. Dice up bacon and cook in large pot until crispy
2. Remove bacon and set aside for later, drain grease from pot
3. Add 1/4 cup of butter to pot at medium/high heat
4. Add diced up yellow onions to the pot
5. Add 3 jalapenos sliced up to the pot and sauté with onions for a few minutes, save the rest of the jalapeno slices for later
6. Add cubed up potatoes to the pot
7. Add chicken broth
8. Add 1 cup of milk 
9. Add 2 tablespoons of Blazing Star Beef Rub
10. Add 2 tablespoons of Blazing Star Reaper Rub
11. Bring to a boil and cook potatoes for 15-20 minutes
12. Reduce heat to low and add 8oz cream cheese
13. Once cream cheese is melted add 1/2 cup of heavy cream
14. Add all of the crispy bacon but 1/4 cup for later
15. Add 1 cup of fresh shredded white cheddar cheese
16. Add in the diced green onions
17. Add in Parsley and mix everything together
18. Serve in a bottle and sprinkle sliced jalapenos and crispy bacon on top